Name: Baked Chicken and Zucchini Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breast, cut into bite-size pieces; 1 medium onion, chopped into large pieces; 1 zucchini, sliced vertically into four large pieces, then chopped into smaller pieces; 2 tbsp extra virgin olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp cumin; 1 tsp sea salt or to taste; ¼ tsp freshly milled pepper or to taste

There's just something so satisfying about a simple, wholesome meal that fills your kitchen with warm aromas and your belly with comfort. This Baked Chicken and Zucchini Recipe is exactly that—easy to whip up, bursting with flavor, and perfect for those nights when you want a no-fuss dinner that's still packed with goodness.

A white bowl filled with two layers: the bottom layer is light yellow cooked rice with visible grains, and the top layer is a mix of cooked chicken pieces, small cubes of zucchini, and diced onions, all seasoned with red spices. Bright green cilantro leaves are scattered on top, adding fresh color. The chicken and vegetables have a slight golden and browned texture. An ornate silver fork rests on the side of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken and Zucchini Recipe
Top Tip
How to Serve Baked Chicken and Zucchini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken and Zucchini Recipe

Why You'll Love This Recipe

I honestly can’t get over how this baked combo hits all the right notes — juicy chicken, tender zucchini, and a beautiful blend of spices that wake up your taste buds. I find myself coming back to this recipe because it’s so reliable and delicious every single time.

Simple Prep: You don’t need fancy ingredients or complicated techniques to make a dinner everyone will enjoy.
One-Dish Wonder: Everything bakes together, meaning less cleanup and more quality time at the table.
Customizable Flavors: The spice mix is flexible, so you can tweak it easily based on what you like or have on hand.
Healthy and Balanced: Packed with lean protein and fresh veggies – it’s a meal you feel good about eating.

Ingredients & Why They Work

The magic of this Baked Chicken and Zucchini Recipe comes down to how these simple ingredients come together. Each one has a key role—from juicy chicken that soaks up the spices, to zucchini that keeps things tender and fresh. Here’s the scoop on why I pick these for this dish.

Flat lay of boneless chicken breast pieces, large chopped onion chunks, vertically sliced and chopped zucchini, a small white bowl of extra virgin olive oil, a small white bowl with a mix of garlic powder, smoked paprika, dried oregano, cumin, sea salt, and freshly milled pepper, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breast: Boneless and skinless keeps it lean; cutting into bite-sized pieces ensures quick, even cooking.
Onion: Large chunks add a subtle sweetness and caramelize beautifully in the oven alongside the chicken.
Zucchini: Slicing it vertically before chopping helps it hold up during baking without turning mushy.
Extra Virgin Olive Oil: Adds richness and helps the spices cling to the ingredients perfectly.
Garlic Powder: A simple way to bring in that familiar garlic warmth without overpowering freshness of the veggies.
Smoked Paprika: This one’s my secret weapon—it adds depth and a smoky nuance that makes the dish feel special.
Dried Oregano: Brings a touch of earthiness that pairs beautifully with the chicken and veggies.
Cumin: Adds a subtle nutty, warm flavor, rounding off the spice profile nicely.
Sea Salt & Freshly Milled Pepper: Essential for balancing flavors—don’t skimp here!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts? You can really make this Baked Chicken and Zucchini Recipe your own. I often find myself switching things up, depending on what’s in the fridge or my mood. Don't be afraid to experiment—you might find a new favorite twist!

Swap the Veggies: Sometimes I swap zucchini for yellow squash or add bell peppers for a pop of color and sweetness.
Spice it Up: Adding a pinch of chili flakes gives it a lovely kick if you like heat.
Herb Freshness: I’ve tossed in fresh parsley or basil just before serving for an herby burst.
Marinate Longer: Letting it sit overnight in the fridge amps up the flavor—but it’s totally fine to bake right away, too.

Step-by-Step: How I Make Baked Chicken and Zucchini Recipe

The image shows a close-up of a cooked dish with three main layers. The bottom layer has light golden sautéed onion pieces with a soft texture. On top of that are chunky, pale orange cooked chicken pieces with subtle spices and a slight browning on the edges. Mixed evenly throughout this layer are small chunks of green zucchini with a bright and slightly shiny look. The top layer is sprinkled with fresh green chopped herbs that add contrast and color. The dish is presented against a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients

Start by cutting your chicken into bite-sized chunks—this helps it cook evenly and absorb all those good spices. Slice the onion into large pieces to keep a nice texture, and slice the zucchini lengthwise into quarters before chopping to manageable pieces. I like making everything similar in size so it bakes evenly.

Step 2: Make the Marinade and Toss Everything

In a large bowl, combine garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Pour in the olive oil and stir well until it looks like a thick marinade. Then add the chicken, onion, and zucchini to the bowl, and toss everything gently until each piece is coated. A quick 15-minute rest at room temp helps if you have it!

Step 3: Bake It to Perfection

Spread the marinated chicken and veggies in a baking dish—make sure it’s in a single layer without overcrowding. Bake uncovered at 425°F for 30 minutes. Keep an eye on it near the end; you want the chicken cooked through and the veggies tender but not mushy.

Top Tip

In my experience, a few small tweaks make all the difference when baking chicken and zucchini together. These tips have helped me get consistently tasty results and I want you to have that same success!

Even Cutting: Cutting your chicken and veggies into uniform pieces ensures everything cooks evenly—no one wants dry chicken or underdone zucchini.
Don’t Skip the Olive Oil: It’s what helps the marinade adhere and lets the chicken brown nicely in the oven.
Watch the Bake Time: Oven temperatures can vary, so start checking at 25 minutes to avoid overcooking.
Rest Before Serving: Let it sit 5 minutes after baking to lock in juices and flavors—this little step makes a noticeable difference.

How to Serve Baked Chicken and Zucchini Recipe

baked chicken zucchini - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley or a little oregano over the top—it adds a fresh, vibrant touch. A squeeze of lemon just before serving also brightens things up wonderfully and balances the smoky spices.

Side Dishes

This dish pairs beautifully with fluffy quinoa or buttery rice, which soak up all those delicious juices. Sometimes, I serve it alongside a simple green salad or some roasted potatoes for a heartier meal.

Creative Ways to Present

For a special dinner, I’ve served this in a rustic cast-iron dish straight to the table, garnished with fresh herbs and lemon wedges. A colorful side of roasted cherry tomatoes really makes it pop visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and they keep well for up to 3 days. The flavors actually deepen overnight, making next-day meals even tastier.

Freezing

If I’m prepping ahead, I freeze the cooked chicken and zucchini in portions. Just thaw overnight in the fridge before reheating, and the texture holds up surprisingly well.

Reheating

I find gently reheating leftovers in the oven at 350°F keeps the chicken juicy and veggies tender. A quick stir halfway through helps reheat evenly without drying anything out.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs offer a juicier, richer flavor and work beautifully in this baked dish. Just adjust baking time slightly if your pieces are larger.

Do I have to marinate the chicken and zucchini beforehand?

You don't have to, but marinating for at least 15 minutes really helps the flavors penetrate the meat and veggies. If you're short on time, tossing everything right before baking still yields tasty results.

Can I prepare this recipe ahead of time?

Definitely! This recipe is great for meal prep. You can marinate the ingredients the night before and bake fresh when you're ready, or bake it all ahead and reheat when needed.

What can I serve besides rice or quinoa with this recipe?

Roasted potatoes, couscous, or even a crisp green salad are wonderful alternatives. I also love pairing it with some crusty bread to scoop up those tasty juices.

Final Thoughts

This Baked Chicken and Zucchini Recipe is one of my favorite weeknight go-tos—quick, flavorful, and fuss-free. I love how it feels like homemade comfort without needing a ton of effort or cleanup. Give it a try and make it your own—you might just find it becoming a staple in your kitchen like it is in mine.